Effect of vegetable oils on the thermal gel properties of PSE-like chicken breast meat protein isolate-based emulsion gels
Copyright © 2024 Elsevier Ltd. All rights reserved..
To enhance the gel properties of PSE (pale, soft, and exudative)-like chicken meat protein isolate (PPI), the effect of peanut, corn, soybean, and sunflower oils on the gel properties of PPI emulsion gels was investigated. Vegetable oils improved emulsion stability and gel strength and enhanced viscosity and elasticity. The gel strength of the PPI-sunflower oil emulsion gel increased by 163.30 %. The thermal denaturation temperature and enthalpy values were increased. They decreased the particle size of PPI emulsion (P < 0.05) and changed the three-dimensional network structure of PPI emulsion gels from reticular to sheet with a smooth surface and pore-reduced lamellar. They elevated the content of immobile water PPI emulsion gels, decreased the α-helix and β-turn, and increased the β-sheet and random coil. Vegetable oil improved the gel properties of PPI in the following order: sunflower oil > soybean oil > corn oil ≈ peanut oil > control group.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2024 |
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| Erschienen: |
2024 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:447 |
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| Enthalten in: |
Food chemistry - 447(2024) vom: 30. Apr., Seite 138904 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Li, Ke [VerfasserIn] |
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| Links: |
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| Themen: |
Emulsification |
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| Anmerkungen: |
Date Completed 10.04.2024 Date Revised 10.04.2024 published: Print-Electronic Citation Status MEDLINE |
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| doi: |
10.1016/j.foodchem.2024.138904 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| 520 | |a To enhance the gel properties of PSE (pale, soft, and exudative)-like chicken meat protein isolate (PPI), the effect of peanut, corn, soybean, and sunflower oils on the gel properties of PPI emulsion gels was investigated. Vegetable oils improved emulsion stability and gel strength and enhanced viscosity and elasticity. The gel strength of the PPI-sunflower oil emulsion gel increased by 163.30 %. The thermal denaturation temperature and enthalpy values were increased. They decreased the particle size of PPI emulsion (P < 0.05) and changed the three-dimensional network structure of PPI emulsion gels from reticular to sheet with a smooth surface and pore-reduced lamellar. They elevated the content of immobile water PPI emulsion gels, decreased the α-helix and β-turn, and increased the β-sheet and random coil. Vegetable oil improved the gel properties of PPI in the following order: sunflower oil > soybean oil > corn oil ≈ peanut oil > control group | ||
| 650 | 4 | |a Journal Article | |
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| 650 | 4 | |a Gelation | |
| 650 | 4 | |a Lipid | |
| 650 | 4 | |a PSE-like chicken meat | |
| 650 | 4 | |a Rheology | |
| 650 | 4 | |a Thermal stability | |
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| 650 | 7 | |a Plant Oils |2 NLM | |
| 650 | 7 | |a Meat Proteins |2 NLM | |
| 650 | 7 | |a Sunflower Oil |2 NLM | |
| 650 | 7 | |a Gels |2 NLM | |
| 700 | 1 | |a Wang, Lin-Meng |e verfasserin |4 aut | |
| 700 | 1 | |a Cui, Bing-Bing |e verfasserin |4 aut | |
| 700 | 1 | |a Chen, Bo |e verfasserin |4 aut | |
| 700 | 1 | |a Zhao, Dian-Bo |e verfasserin |4 aut | |
| 700 | 1 | |a Bai, Yan-Hong |e verfasserin |4 aut | |
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